"Step on, bring good fortune in!!!" 

That „lived can tell‘n" (before house) many stories.  Once the farmer bread was baked here once in the month in the bread oven.  Ten large loafs - the loaf cirka five kilos heavily - were baked in the vault of the oven. 

Bread cheek means much work.  The oven must be filled with a certain amount log, the bread dough must be kneaded in the mean time, raced it and goes in the warmth up.  While the Scheite slowly burn down, the dough in the Brotkörberln is placed once again into the warmth for rising. 

If the oven has the correct temperature, it cleanly is made with the "Ofenzutzel", becomes "shooted down" the bread.  After about three hours, the intensively smelling loafs can be got out of the oven.  They become would climb piled up that end cool on that.  Then the entire house smells like bread.